Voglia di Marocco – Tajine di pollo, olive e limoni in conserva

Da sempre il Marocco è un luogo che suscita in me un’attrazione unica.

Sarà che sono cresciuta sfogliando l’album di foto di un mitico viaggio in Marocco dei miei genitori e dei loro amici in Fiorino, immaginando grazie a quelle immagini le cene condivise con i beduini del deserto, la strada percorsa fra infinite dune di sabbia, i profumi dei suk e i colori usati per tingere tessuti e tappeti.

E quanto ho sognato di assaporare i loro piatti deliziosamente speziati e i loro dolci che colano miele.

Qualche anno fa ho avuto la fortuna di seguire un corso in 4 lezioni tenuto da uno chef di origine marocchina al Centro Culturale italo-arabo di Torino, il Dar al Hikma (letteralmente La casa della sapienza), e lì è stato amore non solo a prima vista, perché anche olfatto, gusto, tatto e persino udito sono stati altrettanto conquistati da falafel, hummus, zaaluk, harira e cous cous di ogni genere e forma. Ma il piatto che più mi colpì fu la tajine di carne (in quel caso bovina) alle prugne: la cottura lenta in questa particolarissima pentola dal coperchio ad imbuto non solo permetteva di ottenere carni tenere e gustose, ma la forma del coperchio aiutava ad “imprigionare” umori ed odori, e da quel giorno non ho potuto più scordare l’esplosione di profumi che avviene nel momento in cui una tajine che vi viene scoperchiata di fronte. Una cosa che non si può spiegare.

Ho continuato per anni a sognare ancora il Marocco grazie al blog di Eleonora, Burro e Miele, dal quale ho preso la ricetta di questa meravigliosa tajine di pollo con olive verdi e limoni in conserva (che io ho preparato qualche tempo fa seguendo la ricetta tratta dal mio amato Jerusalem di Yotam Ottolenghi) che ci ha stregati. Ormai la preparo quasi una volta alla settimana (accompagnata ora con il pane marocchino, come sarebbe opportuno, ma a volte con del cous cous) perché, pur essendo un piatto molto leggero (il condimento può essere ridotto al minimo, grazie alla cottura che preserva i liquidi) è un piatto estremamente gustoso.

Ora Eleonora ha cambiato angolo di mondo, così mi darà nuovi luoghi da sognare attraverso i suoi piatti e i suoi racconti, ma nel frattempo chiudo gli occhi e sogno ancora una volta Marrakesh.

Tajine pollo finale

Tajine di pollo con olive verdi e limoni in conserva

Di Pubblicata:

  • Resa: 2 Persone servite
  • Preparazione: 10 minuti
  • Cottura: 1 ora 20 minuti
  • Pronta In: 1 ora 30 minuti

Ingredienti

Istruzioni

  1. Nella tajine (o, in alternativa in una pentola il cui coperchio chiuda bene) scaldate l'olio e fate soffriggere aglio e cipolla. Quando la cipolla sarà diventata trasparente, aggiungete il pollo a pezzi e fatelo rosolare da tutti i lati.
  2. Aggiungete le spezie (in quantità a piacere), l'alloro e coprite di acqua. Portate a bollore e abbassate il fuoco, coprite e cuocete una quarantina di minuti, fino a che il pollo sia cotto e tenero.
  3. Nel frattempo private il limone in conserva della polpa e tagliate la scorza a julienne.
  4. Togliete il coperchio alla tajine e fate ridurre un po' il liquido, aggiungete quindi le olive e la scorza di limone. Rimettete il coperchio e cuocere per altri dieci minuti, quindi servite subito.
  5. Il coperchio della tajine si toglie a tavola, in modo che i commensali possano godere dei profumi sprigionati dalla pietanza.

DOWNLOAD THE ENGLISH RECIPE (PDF) BY CLICKING HERE

Tajine pollo

198 pensieri su “Voglia di Marocco – Tajine di pollo, olive e limoni in conserva

  1. Quando scrivi, e non solo, sei stupenda ed hai la capacità di far sognare tutti i tuoi lettori!!!
    Dovrò assaggiare questa tua preparazione, non solo per rivivere il Marocco, ma per invitare Asmà, una mia carissima amica marocchina!!!
    Grazie, come sempre!!!!!!!

  2. Delizia… io ho in bella mostra una tajine che mi è stata regalata qualche anno fa e che ammetto di non aver mai utilizzato. Anche perché è di terracotta e sono talmente pigra da non essermi ancora informata su come vada trattata 🙁 Questo pollo ha un aspetto magnifico, davvero invitante. Mi farà vincere la pigrizia???

  3. È un piatto che preparo anch’io spessissimo ed è diventato uno dei miei cavalli di battaglia: poche e semplici mosse per un risultato dall’aroma sorprendente.
    Ps: ho frequentato anch’io il corso di cui parli e ricordo bene la meravigliosa tajine alle prugne (poi replicata a casa con l’agnello): deliziosa!

  4. Anch’io anch’io vorrei tanto andare in marocco (in realtà sono tanti i posti in cui vorrei andare)!!!
    Questo piatto mi ispira tantissimo, così come il limoni in conserva che avevo già adocchiato. Ma quanto si possono conservare?
    un abbraccio, Chiara

  5. la voglia di cucina marocchina c’è, il pollo anche, olive non mancano mai e ho i cedri in conseva al posto dei limoni che spero vadano bene lo stesso… mi manca solo il tajine :((
    Adesso giuro che me lo segno sulla lista dei desideri per Natale (sperando che arrici anche qualcosa per me oltre che per la nascitura…) 😀
    bacioni

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